EL PUNTO SANDWICH CAFE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Quesitos and empanadas on front line did not have time mark.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees currently working, no certified food manager present.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty, throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table next to triple sink. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on Glassdoor reach-in cooler by triple sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with sugar in bulk container. Operator placed upright. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 employee drinks in small Glassdoor reach-in cooler next to prep table by service window. Operator discarded. Corrected On-Site

Basic - Single-service articles improperly stored. Box of to go containers on floor next to ovens. Operator removed from floor. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Empanadas and quesitos at front counter. Operator time marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink. Operator replaced paper towels. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water at 91F by steam table. Operator replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table cooler at cookline and glass door reach-in cooler on cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sliced ham Corrected On-Site

Basic - Equipment in poor repair. Gasket 2 door glass reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-12-16: Time Extended - From follow-up inspection 2024-12-17: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (116F - Hot Holding); empanadas (130F - Hot Holding) operator reheated the product

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whole milk in the reach in cooler

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 5 or more employees working , no manager available.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on the prep table

Basic - Floor soiled/has accumulation of debris. Near the food equipment in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler

Basic - Reach-in cooler interior have accumulation of soil residues. Observed blood from raw meat in the reach in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. On the wall near the exit door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over sliced pastrami in double door cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (62F - Cold Holding); deli ham (62-64F - Cold Holding) for less than 4 hours. Operator placed items in reach in freezer to bring down temperature to at least 41F. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had it however not signed. Completed during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Quesitos in front counter, three mix meat for sandwiches, chopped pastrami for sandwiches and garlic with oil in kitchen. Provided and reviewed form with operator Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jonathan employee have been working for 3 months.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the mop sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen by the ovens and proofer.

Basic - Floor soiled/has accumulation of debris. By the ovens

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water temperature of 95-99F. Operator placed petite container on the heat to keep temperature to at least 135F, new water temperature of 135F.Corrected On-Site Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet bread package to be sold on site without any label. Operator removed items. Corrected On-Site

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 200++, operator diluted to proper ppm Corrected On-Site - From follow-up inspection 2023-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Rolls in reach in cooler - From follow-up inspection 2023-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over pork loin in glass door cooler - From follow-up inspection 2023-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over ready to eat items - From follow-up inspection 2023-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking shell eggs. Coached employee on proper glove usage Corrected On-Site - From follow-up inspection 2023-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wing (117F - Hot Holding) at front counter. Operator states in unit less then four hours, will reheat to proper temperature Corrective Action Taken - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of oil in kitchen, jugs of water - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F tongs at steam cart - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in two door cooler - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored.cases of to go items on floor behind front counter - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Two door glass cooler in kitchen - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons behind front counter - From follow-up inspection 2023-02-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in freezer Cooked pork 48° per employee pork was cooked yesterday

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 49-50° labeled 2/21/22 in reach in cooler In reach in freezer Cooked pork 48° per employee pork was cooked yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 49-50° labeled 2/21/22

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cakes

Intermediate - Handwash sink not accessible for employee use at all times. Was blocked by a floor fan.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ladies restroom

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vanilla custard

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth sanitizing solution stored on the floor. Front counter